Shaved Asparagus Pizza Recipe 465 Recipes

ASPARAGUS AND RICOTTA PIZZA

Steps:

• Preheat the oven to 500ºF.
• Roll out the pizza dough on a lightly floured surface until it is roughly 12 inches wide and 1/4-inch thick. (See Kelly's Notes.)
• Invert a baking sheet and sprinkle it liberally with cornmeal. Transfer the dough to the baking sheet then brush the dough lightly all over with olive oil.
• Combine the ricotta, parmesan cheese, garlic and parsley. Season the cheese mixture with salt and pepper to taste.
• Using a vegetable peeler, shave the asparagus length-wise into thin ribbons. (There's no need to remove the tough ends first, as you can use them to more easily grip the asparagus as you peel them. Just make sure not to shave off any of the tougher part.) In a small bowl, toss the ribbons with 2 teaspoons of olive oil.
• Spread the cheese mixture all over the pizza, leaving a 1/2-inch border around the edges, then evenly distribute the asparagus ribbons on top of the cheese.
• Bake the pizza for 10 to 12 minutes, rotating it half-way through, until the crust is fully baked and golden brown. Remove the pizza from the oven to a cutting board, drizzle it with fresh lemon juice, and slice and serve.

PIZZA WITH SHAVED ASPARAGUS AND ROBIOLA

Steps:

• Dissolve the yeast in the warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour; continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring until the dough comes away from the bowl but is still sticky.
• Turn the dough out onto a lightly floured work surface, and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from surface). Repeat until it's easier to handle, about 10 times. Finish kneading normally until the dough is smooth, elastic and soft, but a little tacky, about 10 minutes. Shape the dough into a ball and transfer to a lightly oiled bowl and turn to coat. Cover with plastic and let rise in a warm place until it doubles in volume, about 3 hours.
• Press it with your finger to see if it's done; an indent should remain. Gently remove the dough from the bowl and divide in half. Roll each half into a ball and put on a lightly floured baking sheet. Brush lightly with olive oil, cover lightly with plastic wrap and let rest 15 minutes.
• Prepare charcoal in a chimney starter (allowing the charcoal to burn until all the charcoal is covered with a thin layer of gray ash). Add to the grill, creating a two-level fire by spreading the coals out over half the grill bottom, piling them up in a mound 3 briquettes high, and leaving the other half with no coals.
• Stretch and shape each ball of dough into a rough 12-by-10-inch rectangle. Brush one side with olive oil and sprinkle with salt and pepper. Turn onto the grill, oiled-side down, over direct heat. Brush the top with olive oil and sprinkle with salt and pepper. Grill until nicely charred, 1 to 2 minutes. Flip, close the lid and grill another 1 to 2 minutes.
• Transfer the pizza to a baking sheet that will fit on the covered grill. Spread half of the robiola over the top. Return the pizza on the baking sheet to the grill, cover and let warm a few minutes just to melt the cheese. Transfer the pizza to a cutting board. Scatter the shaved asparagus and then the Romano shavings over the top. Season with salt and pepper. Scatter the lemon zest over the top, then the parsley leaves and drizzle with olive oil.
• Repeat with the remaining dough and topping ingredients.

SHAVED ASPARAGUS PIZZA

Steps:

• Preheat oven to 425°F (220°C).
• Remove outer layers of loose skin from garlic bulb. Cut 1/2 inch (1 cm) off the top of the bulb (the pointed end), exposing the inside of the individual cloves. Place cut side up on a piece of aluminum foil, drizzle with 1 tsp (5 mL) oil and wrap bulb tightly in foil. Roast for 30 to 40 minutes in an oven-safe dish. When cool enough to handle, turn bulb upside down and squeeze out the softened brown cloves. Start the pizza once the garlic has cooled.
• To make the toppings, start by holding the asparagus stalks by their thick woody ends and use a vegetable peeler to shave each spear into thin ribbons. Transfer shavings into a large bowl and toss with oil, salt and pepper. Set aside.
• In a separate bowl, combine ricotta, parmesan, roasted garlic, basil, chives and red pepper flakes (if using). Set aside.
• To make the dough, mix together 1/4 cup (60 mL) whole wheat flour and 1/4 cup (60 mL) all-purpose flour in a small bowl and set aside.
• In a large bowl, combine the rest of the whole wheat and all-purpose flours, wheat bran, flaxseed, pizza yeast, sugar and salt. Add water and oil and mix until well blended. Add the reserved flour as needed to make a smooth dough.
• Turn dough and any loose pieces out on to a well-floured surface.
• Knead until dough is smooth and elastic, approximately 3 minutes.
• Press or roll dough out to fill a pizza pan. Set aside.
• Spread ricotta mixture over uncooked crust leaving a 1/2-inch (1 cm) border. Top evenly with shaved asparagus.
• Bake for 12 to 15 minutes until crust is brown and asparagus begins to char. Cool for 2 to 3 minutes before slicing. Serve.

ASPARAGUS PIZZA

Steps:

• Trim 1/2 pound asparagus. Cut each stalk in half lengthwise, then crosswise into 2-inch pieces. Form 1 pound refrigerated pizza dough (at room temperature) into an 11-by-15-inch rectangle on an oiled piece of parchment. Top with the asparagus and 1 cup shredded fontina. Slide the crust (on the parchment) onto a preheated pizza stone or inverted baking sheet. Bake at 475˚ until the bottom is crisp, 12 minutes. Top with pesto and red pepper flakes.

SHAVED ASPARAGUS AND POTATO PIZZA

Steps:

• Prepare and heat the oven: If you have one, place a pizza stone on a lower rack in your oven. Preheat the oven to 550F or as hot as it will go.
• Precook the potatoes: Mound the potato slices in the middle of a baking sheet. Sprinkle with 1 tablespoon of oil, and salt and pepper to taste. Toss together and spread in an even layer with no pieces overlapping. Bake for 10 minutes, or until the potatoes are tender. Let cool briefly.
• Prepare the asparagus: Trim about 1/2 inch from the bottom of the asparagus spears. With a vegetable peeler , shave the spears into long, thin strips: hold a spear by the bud end and scrape down the length with the peeler. Turn the stalk often until you can no longer scrape it. Cut the remaining core of the spear into 1-inch pieces. In a bowl, toss all of the asparagus with the remaining 2 tablespoons of oil, salt and pepper. Set aside.

SHAVED ASPARAGUS PIZZA

Steps:

• 1. Preheat your oven to its highest temperature - about 240c in most cases. If you use a pizza stone, place it in the oven. 2. Prepare the asparagus. No need to snap off the ends, they can be your 'handles' as you peel the asparagus. Holding a single asparagus spear by its tough end, lay it flat on a cutting board. Use a vegetable peeler; a Y-shaped peeler works best here, but I've successfully made this with a standard old would also work, in theory, but I found it more difficult to use for this. With your peeler of choice, create long shavings of asparagus by drawing the peeler from the base to the top of the asparagus stalk. Repeat with remaining stalks, and don't fret if some pieces are unevenly thick (such as the end of the stalk, which might be too thin to peel); the mixed textures give the pizza character. Discard the tough ends. Toss the peelings with olive oil, salt, and pepper in a bowl, and be sure to try one - I bet you can hardly believe how good raw asparagus can taste. 3. Assemble and bake pizza. Roll or stretch out your pizza dough to a 30cm round. Transfer either to a floured or polenta-dusted pizza peel (if using a pizza stone in the oven) or to a flour or polenta-dusted baking sheet. Sprinkle the pizza dough with Parmesan, then mozzarella. Pile the asparagus on top. Bake the pizza for 10 to 15 minutes, or until the edges are browned, the cheese is bubbly, and the asparagus might be lightly charred. Remove from the oven, immediately sprinkle with spring onions, then slice and eat.

SHAVED ASPARAGUS PIZZA

Steps:

• Preheat oven to 450°F.
• If not already shaped, stretch your pizza dough into a large circle 12-16 inches in diameter and place on your pizza pan or stone. Drizzle dough with a thin stream of olive oil.
• Slice fresh mozzarella as thinly as possible and arrange in a single layer over dough.
• Using a vegetable peeler shave your asparagus into thin ribbons. Use the entire bunch, as you might only get 3 or 4 good ribbons from each spear. Pile asparagus shavings on top of the mozzarella. The asparagus WILL cook down so you want to use more than you think is necessary.
• Top asparagus with several cranks of black pepper and dot generously with Boursin cheese. (I tend to use 1/4-1/2 a package per pizza.).
• Bake on pizza stone or baking sheet for 15-20 minutes or until crust is golden brown. Let cool for 2-3 minutes before slicing and serving.